Sensational Soups: Roasted Butternut Squash Chowder with Sage Butter


As we move into these chilly fall and winter months, there’s nothing I love more than brewing up a big pot of homemade soup. The herby aroma wafting through the house, the steam warming up the kitchen, the inevitable leftovers…ah! It’s the best. So it’s no surprise I volunteered to review 300 Sensational Soups, a new cookbook by Carla Snyder and Meredith Deeds. If one pot of soup is good, 300 is excellent!

This extremely comprehensive book is full of winter cooking inspiration. While it would be easy to phone in some recipes in a cookbook this large, Sensational Soups os written with thoroughness and creativity. It starts out with a section on how to make your own stocks from scratch, then goes into chapters on a variety of soup categories such as chilled, garden vegetable, chowder, fish and shellfish, and cheese (a whole section purely about cheese-based soups?! I’m into!) The collection wraps up with a section on toppings and garnishes (which includes glorious ideas like grilled cheese croutons and maple cream). Truly something for everyone!

I had difficulty selecting just one recipe to review for this post, but I finally narrowed it down to chowder, one of my favorite soup subsets (soupsets?) I ended up going with the butternut squash chowder because it includes one of my favorite garnishes ever—fried sage leaves! My dining companions all agreed that drizzling the frying butter with the sage leaves on top was a major game changer. I also love how the recipe uses mashed squash to add thickness and texture instead of a massive amount of cream (although, don’t worry, there’s still a healthy amount of cream involved).

This soup was so comforting, so rich and velvety, and so flavorful! I will say that I made a few changes to the recipe—as with basically every soup, I doubled the recommended amount of spices, salt, and pepper. I also added an extra few squeezes of lemon. Oh, and clearly this chowder was begging for a sprinkle of cheese on top, so I grated up some nutty aged parmesan for garnish alongside the sage leaves and butter drizzle. I also highly condone serving with a hunk of crusty sourdough bread.

Roasted Butternut Squash Chowder with Sage Butter

Read More
Sponsored Content

Cocktail O’Clock: National Rum Day

August 16th is Nacional Dia Del Ron, which roughly translates to: “no better time than the middle of August to take off work early and celebrate a made-up drinking holiday.” Works for us! Start your National Rum Day with this Panamanian rum cocktail.

The Panamanian Soother:
(Makes 8-10 drinks)

1 1/2 cups Ron Abuelo AƱejo
1/2 cup fresh orange juice
1 oz agave nectar
1 pack blueberries
12 sage leaves
2 bottles ginger beer (Barritts’s or Regatta)

Directions: In large pitcher, muddle the berries and thyme together. Then add remaining ingredients with ice and stir very well.

Sponsored Content

Never Can Say Goodbye

dsc_0066

I don’t care that it’s 50 degrees out and windy and rainy and my body is begging my wallet to buy a winter squash for a warming soup.

No.

I refuse.

If there are still tomatoes and eggplants and zucchinis at the farmers market, then I’m holding out for summer’s brightly colored bounty to keep me happy in the kitchen. And because of this ridiculous self-induced rule, I also over-buy, which is easy when 6 long and slender eggplants only cost $2.

What to do with that many eggplants?

Read More
Sponsored Content